Queen Elizabeth II Building
10 FL - 9820 107 Street NW Edmonton AB T5K 1E7 · Food - General
Inspection summary
Queen Elizabeth II Building has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 28, 2025. The most recent inspection, on March 24, 2026, recorded 1 infraction.
1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 4 times across 3 separate inspections, most recently on March 24, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on January 29, 2026. For example:
Are chemicals stored and handled in a safe manner?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on January 29, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
4 inspections
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please acquire appropriate test strips for the EP50 product.Ensure this document is followed - https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-alternative-chem-sanitizers.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not being diluted as per the instructions. Ensure the instruction label is followed.
- 09. Are chemicals stored and handled in a safe manner?
- Hydrogen peroxide product was being stored inside a spray bottle that was mislabeled with other product's information. Staff did not know appropriate measurements to make the solution. Ensure chemical bottles are accurately labeled with its contents. Ensure the product is prepared as per the instructions on the label.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The quat sanitizer dispenser was not dispensing 200ppm Quat sanitizer at the dish sinks.Ensure sanitizer is checked before using it each day. A technician will be contacted to service this dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was equipped with detergent and reached a maximum hot water temperature of 73CTwo compartment sink had no detergent (not pumping through) and no sanitizer (QUAT bottle was missing). Please look into repairing the detergent dispenser and providing sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips expired in 2015, please obtain new QUAT test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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